Ingredients
Equipment
Method
- For baked bars: Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang on two sides.
- In a medium saucepan over low heat, combine the peanut butter, honey, and coconut oil. Stir until melted and smooth, about 2–3 minutes. Remove from heat and stir in the vanilla.
- In a large bowl, combine the oats, wheat germ, salt, and chopped peanuts (if using). Pour the warm peanut butter mixture over the dry ingredients and stir until thoroughly combined.
- Let the mixture cool for 3–4 minutes, then fold in the chocolate chips or dried cranberries. Transfer to the prepared pan and press down very firmly in an even layer.
- Baked version: Bake for 18–22 minutes until golden at the edges. Cool completely in the pan, then refrigerate for 15 minutes before cutting. No-bake version: Skip baking — simply press firmly into the pan and refrigerate for at least 1 hour until firm, then cut.
- Lift the bars from the pan using the parchment overhang. Cut into 12 generous bars or 16 smaller bars. Store in the refrigerator for cleanest cuts and best texture.
Nutrition
Notes
Net carbs: 21g per bar (24g total carbs minus 3g fiber).
Substitutions: Use almond butter or sunflower seed butter in place of peanut butter. Maple syrup makes this vegan. For a lower-sugar bar, reduce honey to ¼ cup and add 1 tablespoon of unsweetened applesauce to maintain moisture.
Storage: Refrigerate individually wrapped bars in an airtight container for up to 2 weeks. Freeze for up to 3 months — thaw for 10 minutes at room temperature or microwave for 15 seconds.
No-bake vs. baked: The baked version holds together better at room temperature. The no-bake version is softer and needs to stay refrigerated to hold its shape — ideal if you prefer a chewier, fudgier texture.
